A study on nutritional and functional study properties of Mayan plant foods as a new proposal for type 2 diabetes prevention
Authors
Jonatan Jafet, María Alejandra González-Tamayo, Maira Rubí
Abstract
Innovative technologies, such as high hydrostatic pressure, ultrasound, microwave, drying and extrusion, are used to process food products using short processing time and low temperature conditions, to prolong shelf life and preserve nutritional value, sensory quality and food safety.
Importance of the article for the Red Tecnomifood
Mayan communities cultivate a wide variety of plant foods that could be of interest due to their nutritional and functional potential. The objective of this study was to evaluate the nutritional value, the glycemic index (GI), the total phenol content (TPC) and the total flavonoid content (TFC), and the antioxidant and antidiabetic activity in vitro of 24 plant foods of a Mayan community of the Yucatan Peninsula.